Method

To make the sauce; heat oil in a large pot.Add the onions, garlic, celery and carrots and cook off for a few minutes to gain a little colour, on a medium – high heat.Add the bay leaves, rosemary and sage and continue to cook off.Once the mixture has gained a light golden colour, add the minces and brown off.

Once browned, deglaze the pan with the white wine.Add the tomatoes and begin to cook off on a low – medium heat.Season with salt, pepper and sugar and let it bubble away for around an hour and a half- 2 hours

In the meantime, to make the béchamel sauce heat a small pan and add the butter and flour.Continuously whisk until the flour until it has bubbled and cooked out, then slowly add the milk whilst whisking. Add the nutmeg and continue to whisk until the mixture has thickened

To assemble: place a layer of sauce on the bottom of the tray.Then layer the pasta sheets to cover the whole tray.Add more sauce, then a good drizzle of béchamel, and the grated cheeses.Repeat until the tray is full

Cover with foil and place in a pre-heated oven of 200C for 45 minutes, or until pasta has cooked